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Gigantes with Tomatoes & Horta

This recipe is from Epirus, northern Greece, via Rick Stein’s beautiful book From Venice to Istanbul. And rounds off the Beans beans beans! compilation to a tee.  Continue reading “Gigantes with Tomatoes & Horta”

Black-Eyed Bean & Plantain Pottage

Beans beans beans! recipe number two.

A Sierra Leonean recipe from Recipes from a Pantry, by Bintu. Check out her amazing insta feed for lots more like this one pot wonder.   Continue reading “Black-Eyed Bean & Plantain Pottage”

Njahi Beans with Ginger & Spring Onion

24HR SOAKING ALERT! 

And here it is, the first Beans beans beans! recipes coming your way this week.

Spotted in a supermarket in Nairobi by our roving reporter and gifted to us, these tuxedo beans, formally known as njahi beans, are native to Kenya and exceedingly good for you. Continue reading “Njahi Beans with Ginger & Spring Onion”

Roasted Baby Artichokes with Fennel & Lemon

Truly love artichokes but find I’m rarely up to the preparation challenges they present. Continue reading “Roasted Baby Artichokes with Fennel & Lemon”

Asparagus with Preserved Lemon & Pickled Chilli

This is a bold and spiky piece from Sabrina Ghayour.

For the adventurous lovers of preserved lemons. And fresh, young in season asparagus.  Continue reading “Asparagus with Preserved Lemon & Pickled Chilli”

Gnudi with Sage Butter

2 DAY AHEAD ALERT

OM Bloody G, these mo fo’s are good.

Delicate, fluffy, delicious little morsels, you have to give these a go.

Gnudi is the Tuscan word for naked, the idea being that these dreamy balls of ricotta are ‘nude ravioli’ – just the tasty filling without the pasta shell.

So, yeh, it’s a 2 day process. And yeh, you do have to do all the steps or it won’t work. Soz. Each stage is really quick and easy however, bar the 2 lots of overnighting that is.

Absolutely perfect for entertaining, or just stuffing your face. Continue reading “Gnudi with Sage Butter”

Butternut Squash & Feta Wellington

Classy veggie fayre right here, butternut squash and feta wellington with caramelised onions. Don’t cha know.

Be sure to get vegetarian feta using a plant-derived rennet if you wish for this to be veggie. Veegs it is not but easily translated by those in the knack.  Continue reading “Butternut Squash & Feta Wellington”

Upma

Upma is made from semolina and we’ll take it over rice any day.

It’s ready in 5 mins with no chopping, so flavourful and much lighter than rice – and veegs!

The effort in this wonderful side dish, in these more western parts at least, is sourcing the ingredients.

According to our roving reporter who bought this recipe back with her from a friend in South India, it has to be extra course semolina, and one must, but must, use fresh curry leaves at all times – dried will not do. And you can’t omit the urad dhal either. All very well in South India, bit of a mish to find these things here. Thankfully we live in hackers. They’re not available all the time but when I see them I grab them up – and then I make this.

Hopefully you’ll be able to find the extra course semolina and urad dhal (white interior of the split urad bean) at a Turkish food shop, and we’ve also had decent results with just plain old course semolina if you can’t get yer hands on any of the good stuff! Continue reading “Upma”

Chargrilled Broccoli & Cauliflower with Ancho Salsa Verde

Another incidentally veegs delight from Smith & Daughters in Melbourne.

While easy, we did find this recipe pretty darned involved to be honest, lots of stages. Was it worth it? Emphatically YES!

Plus, you make way more salsa verde than is needed for this dish and it makes a great marinade yada, yada. T’is a long old list of ingredients too but it’s good to go all out for a stellar dish that will impress yourself every now and again, in’t it.

It’s also great to be able to turn to the old faithfuls cabbage, cauli and broccoli when there’s not much in season, and create something so unexpected, gorgeous and substantial.  Continue reading “Chargrilled Broccoli & Cauliflower with Ancho Salsa Verde”

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